After hearing a nutritionist on the radio describing the dangers of a seed-based food chain versus a grass based food chain, I went and looked up the facts on the different fat types (AHA, Mayo Clinic). That led to a new sardines-for-lunch habit. Meg reminded me to check the Seafood Watch site to see whether the sardines are a sustainable resource. They are, luckily: the Monterrey Bay Aquarium lists them as a Best Choice. After that I went a couple weeks just eating the $1.19 Bumble Bee brand sardines but have now branched out a little bit. This month I have tried these brands:
The oysters were TERRIBLE. They tasted just like chicken livers for some reason. Given the canned oysters size, color, taste, and shape I seriously wonder whether this is a case like the Mountain Oyster, where the actual item has little to do with either the ocean or gustatory pleasure.
The Grandaisa (FEZ) from Morrocco were okay but not worth double the price of cheap sardines.
King Oscar was great, worth the extra price. The fish tasted less like sardines and more like fish, like ordering fish at a restaurant.
Brunswick (from Canada? no way to be sure...) were worth the $2.70 price. They seemed more gently handled, as if laid in the can by a loving canner.
Tastiest of all, especially if basically you want your can of fish to taste as much like tuna as possible, were the Haddon House Fillets of Mackeral. They looked nice and tasted nice. Eating them was like eating Albacore steaks whittled into little sardine shapes. They were less than $3. They lacked that awesome calcium dose you get by eating the sardine spines, though, since they were really just little steaks.
The oysters were TERRIBLE. They tasted just like chicken livers for some reason. Given the canned oysters size, color, taste, and shape I seriously wonder whether this is a case like the Mountain Oyster, where the actual item has little to do with either the ocean or gustatory pleasure.
The Grandaisa (FEZ) from Morrocco were okay but not worth double the price of cheap sardines.
King Oscar was great, worth the extra price. The fish tasted less like sardines and more like fish, like ordering fish at a restaurant.
Brunswick (from Canada? no way to be sure...) were worth the $2.70 price. They seemed more gently handled, as if laid in the can by a loving canner.
Tastiest of all, especially if basically you want your can of fish to taste as much like tuna as possible, were the Haddon House Fillets of Mackeral. They looked nice and tasted nice. Eating them was like eating Albacore steaks whittled into little sardine shapes. They were less than $3. They lacked that awesome calcium dose you get by eating the sardine spines, though, since they were really just little steaks.
I love sardines, but I only get the cheap-ass ones in mustard oil. Gotta have mustard oil.
Posted by: Dave | January 04, 2010 at 04:09 PM
Welcome to the Society.
Posted by: Jonny Hamachi | January 26, 2010 at 03:53 PM
Hongyuan Aquatic Frozen Processing Factory always supplies sardine ,mackerel, horse mackerel ,bonito and so on for canning and being used as bait. Welcome to negotiate!
Hongyuan Aquatic Frozen Processing Factory
http://www.wyldc.com.cn
http://hongyuansc.com
Mail:cgy88920@yahoo.cn
yyseafood@yahoo.com
skype:cgy88920
Posted by: Hongyuan | July 08, 2011 at 08:42 AM